Panzerroti alla puglia
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| PASTA- | ||
| 2½ | cup | All-purpose flour |
| 1 | teaspoon | Salt |
| ⅛ | cup | Virgin olive oil |
| 2 | Eggs | |
| 1 | To 4 tablespoons cool water | |
| ½ | cup | Pomade olive oil, for |
| Frying | ||
| FILLING- | ||
| 1 | cup | Fresh ricotta |
| 3 | Eggs | |
| ½ | cup | Grated Caciocavallo |
| 6 | Salt-packed anchovies, | |
| Headed, gutted and roughly | ||
| Chopped | ||
| 1 | bunch | Italian parsley, finely |
| Chopped to yield 1/4 cup | ||
| ⅛ | teaspoon | Freshly ground nutmeg |
Directions
TO PREPARE PASTA:
Stir together flour and salt and add olive oil, stirring with a whisk. Add eggs and mix with hands until sticky. Add water 1 tablespoon at a time until dough stays together. Knead 5 to 8 minutes until pliable. Cover and allow to rest 15 minutes.
TO PREPARE FILLING:
In a large mixing bowl, blend together ricotta, eggs and grated cheese with hands. Add chopped anchovies, parsley and nutmeg and mix roughly, about 1 minute.
TO ASSEMBLE:
Form golf ball-sized pieces out of dough. On a floured work surface, roll out dough to 3½-inch to 4-inch circles. Place a scant tablespoon of filling in center of each circle and fold to half moon, moistening between the edges with a little flour. Heat ½ cup Pomade oil in a 12-inch to 14-inch sautJ pan over medium heat and cook 3 or 4 at a time until golden brown on both sides. Serve immediately.
Yield: 4 servings
MOLTO MARIO SHOW #MB5667